PICS - Making Bacon

nice looking bacon. Looks like you cold smoked in a wood smoke box. What's your process and recipe?

Obviously you used a professional type slicer. Looks nice.

Yep, I'd say that looks BETTER then anything I buy in the store. As TN Q asked, mind sharing any tips, recipes?

Good job!

Thanks for the interest guys,

Recipe - Brined in 2L water,1/3 cup sugar and salt, nitrite, 10 peppercorns,2 Pimento whole, 2 Cloves garlic - in fridge for three days. Smoked on apple shavings in ply smoker. The last hour I put in a dried corn cob, which gives it a nice bright colour. Dried in fridge for four days before slicing.
I buy only female pig meat, here these are best bought from Asian butchers, they don't use males at all. I've had supermarket pork which had the awful taint, never again.
The smoker has a cast iron pot inside, I light the shavings with a pre heated lump of charcoal. Needs attention every 1/2 hour, just stirring the wood. If ambient temperature is high, I put in a frozen 1L plastic bottle.
The slicer is an 8" deli machine I bought on EBay, has minute adjustments so I can get these almost translucent slices. Without it I'd be screwed !

If you can get nice belly, worth a go !
Regards all, Gus